Best Watercress Mousse Recipes

25 Best Ways to Cook with Watercress image

Provided by insanelygood

Number Of Ingredients 25

Stir-fried Watercress
Japanese Watercress Salad
Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)
Watercress Pesto: Vibrant Green Sauce or Spread
Watercress Sauce
Tropical Watercress Smoothie
Green Watercress Omelet
Watercress Steamed Meatballs
Watercress Pesto Pizza with Blue Cheese and Balsamic Glaze
Watercress Salad with Avocado, Orange, and Chia Seeds
Watercress Wonton Soup
Simple Watercress Salad With Lemon-Dijon Vinaigrette
Leek and Potato Soup with Watercress
Pink Grapefruit and Watercress Salad
Sauteed Watercress with Garlic
Zucchini Watercress Soup
Tomato, Red Onion, Watercress, Feta, and Olive Salad
Apple, Pear, Almond, and Watercress Salad
Hamburger Watercress Recipe
Vietnamese Meatball and Watercress Soup
Pork Watercress Soup
Chinese Watercress Soup with Honey Dates
Watercress and Forbidden Rice Salad with Ginger Vinaigrette
Peach and Cherry Watercress Salad
Watercress Egg Salad Tea Sandwiches

Steps:

Nutrition Facts :

Watercress Vichyssoise image

Provided by Food Network

Time 4h20m

Yield 4 servings

Number Of Ingredients 8

1/2 onion, diced
1 large all-purpose potato, like long whites, diced
4 tablespoons butter
1 bunch watercress, chopped
2 1/2 cups chicken stock
Salt and freshly ground black pepper
Heavy or sour cream
4 tablespoons chopped chives

Steps:

Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth.
Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives.

Best Dressed Watercress with Crispy Tortillas image

Provided by Guy Fieri

Categories appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon honey
2 tablespoons lime juice
3 ounces olive oil
2 cups watercress, large stems removed
2 medium oranges, peeled and cut into chunks
1 cup finely julienned jicama
1 thinly sliced small red onion
1/2 teaspoon kosher salt
Crispy Tortilla, recipe follows
3 cups canola oil
2 fresh corn tortillas
1/2 teaspoon salt

Steps:

In a small bowl, whisk together honey and lime juice. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated.
In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of the dressing. Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips.
In a heavy skillet, heat oil to 360 degrees F.
Cut tortillas in 1/4-inch strips. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook. Remove with a strainer or slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after completely cooled.
Yield: 2 cups